Café de l'Europe

A classic continental breakfast. Includes a hot drink, a pastry or tartine, and a fresh fruit juice. Ideal to start the day.

The main dish of the day, changing daily according to market produce. Homemade traditional French cuisine.

Lunch menu including the dish of the day with either a starter or a dessert of your choice.

Complete lunch menu including a starter, the dish of the day, and a dessert. A balanced and gourmet meal.

A French bistro classic. Hard-boiled eggs served with a creamy homemade mayonnaise. Simple and tasty.

Pork meat slow-cooked in its fat then shredded, served cold. Melts in your mouth texture, to be spread on bread.

Seasoned rustic meat terrine. Traditional charcuterie flavor, served with pickles and bread.

Slices of fresh tomatoes and mild mozzarella cheese. Seasoned with olive oil and herbs. Fresh and light.

Half avocado served with a classic vinaigrette dressing (oil, vinegar, mustard). Creamy texture and tangy taste.

Marinated fish fillets in oil, often served with onions and warm potatoes. Pronounced and savory flavor.

Selection of cured meats and sausages. Ideal to start the meal or accompany a glass of wine.

Melted goat cheese on a slice of toasted bread. Often served on a bed of lettuce. Crispy and creamy.

The chef's special starter, prepared with fresh ingredients of the day. Ask your server for details.

Ground beef, grilled. Served juicy with homemade fries. Can be topped with a fried egg.

Burger made with artisanal bread, a beef patty, and fresh toppings. Served with fries and salad.

Raw beef, finely cut and seasoned (capers, onions, sauce). Fresh and tender dish, typical of brasseries.

Breaded and fried fish fillet, served with fries. Crispy on the outside, tender on the inside.

The catch of the day selected by the chef. Preparation varies depending on the fish species.

Beef cut chosen for its tenderness and flavor. Grilled to your preferred doneness.

Marbled and flavorful beef cut (approx. 300g). Grilled and juicy, served with homemade fries.

Hot sandwich with ham and cheese, gratinated in the oven. Crispy and melting.

Like a Croque Monsieur (grilled ham and cheese), but topped with a fried egg.

Variation of croque-monsieur with goat cheese. Tasty and slightly distinctive.

Simple omelette, beaten and pan-fried. Soft texture.

Omelette filled with your choice of diced ham or melted cheese.

Omelette filled with ham and cheese. Rich and satisfying.

Omelette filled with seasonal vegetables. A light, meat-free option.

Generous assortment of charcuterie (saucissons, hams, terrines) served on a board. Ideal for sharing as an aperitif.

Portion of homemade fried potatoes. Golden and crispy.

Classic baguette sandwich. Can be enhanced with raw vegetables (lettuce, tomato, egg) for an extra charge.

Traditional Niçoise salad: tuna, hard-boiled eggs, anchovies, black olives, and raw vegetables. Fresh and complete.

Rustic salad with Auvergne blue cheese, cured ham, and sometimes nuts. Intense flavor.

Romaine lettuce, grilled chicken, croutons, parmesan, and creamy Caesar dressing.

Composed vegetarian salad of fresh seasonal vegetables.

Green salad served with melting hot goat cheese toasts. A classic hot-cold mix.

The special composed salad according to the chef's inspiration and current produce.

Large light blonde beer (50cl) at a reduced price during Happy Hour.

Sweet, fizzy lemon-flavored soda. Refreshing and non-alcoholic.

Special alcoholic cocktail selected by the bartender for Happy Hour.

Glass of selected wine (red, white, or rosé) offered at a preferential price.

Apple eau-de-vie from Normandy. Fruity and woody taste.

Crystalline liqueur based on sweet and bitter orange peels. Intense citrus aroma.

Sweet and very fragrant Italian lemon liqueur. Served very cold.

Green peppermint liqueur. Fresh and sweet taste.

Irish cream liqueur. Creamy texture with notes of cocoa and vanilla.

Oak-aged wine eau-de-vie (VS = Very Special). Fruity and spicy notes.

Cognac aged longer (Very Superior Old Pale). More complex and smoother than VS.

Wine eau-de-vie from southwestern France. Rich and aromatic.

Colorless eau-de-vie made from Poire Williams. Intense fresh fruit aroma.

Aged plum eau-de-vie. Smooth and woody flavor.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar.

Rich chocolate cake with a molten liquid center. Served warm.

Italian dessert made of set cream, often served with a red fruit coulis. Silky texture.

Light and airy dark chocolate dessert. Mousse-like texture.

Assortment of ice cream or sorbet scoops.

Vanilla ice cream cup topped with hot chocolate sauce and whipped cream.

Frozen dessert made of chocolate ice cream, chocolate sauce, and whipped cream.

Coffee served with a selection of several mini-desserts (mignardises).

Selection of aged cheeses served with bread. Ideal to finish the meal.

The chef's sweet creation of the day.

Classic espresso, decaffeinated, with a drop of milk (macchiato) or diluted with water.

Double shot of espresso.

Creamy hot chocolate.

Hot chocolate topped with whipped cream.

Plain hot milk.

Alternative to cow's milk (soy, almond, or oat depending on availability).

Large café au lait.

Espresso with hot milk and milk foam.

Selection of teas or herbal infusions.

Special Asian origin tea.

Classic cola soda.

French orange soda with pulp.

Sparkling tonic water.

Sweet iced peach tea.

Iced coffee mixed.

Glass of cold milk.

Bottled fruit juice (orange, apple, etc.).

Freshly squeezed orange or lemon juice.

Lemon soda.

Lemonade mixed with a syrup of your choice (strawberry, mint, grenadine, etc.).

Natural sparkling mineral water.

Still natural mineral water.

Fine Italian sparkling mineral water.